This is my 3rd brew and I am using a clone extract recipe for DFH 60 Minute IPA. I am brewing a 2.5 gallon batch. I made a 1L yeast starter with a package of Wyeast Ringwood Ale. This was my first starter as I used dry yeast in my previous brews. I have a temp controller on my fridge that I keep at 67. The OG was supposed to be 1.064 and FG was to be 1.017. I have attached the Tilt log and as you can see the starting was 1.062 and it went pretty fast at first and then over the last couple of days it has slowly dropped to 1.012. There is quite an increase in temp during the first couple of days as I know will happen and then it settles back down. It got up as high as 74/75. Was that too high and caused the yeast to go crazy and eat too much of the sugars? I haven't tasted it yet as I was going to rack to secondary for drying hopping tomorrow.